Fair Trade / Organic
Flavor Notes: Dark Chocolate, Black Pepper, Round Body
The Cafe Organico Marcala (COMSA) Cooperative was founded in 2001 with a vision of creating new and alternative development opportunities for small-scale coffee farmers in the region of Marcala, Honduras. The organization originally brought together 69 small-scale farmers of Lenca origin who were interested in selling their coffee collectively under the umbrella of a rural credit union. Today, COMSA is 1200 members strong. The collective demonstrates effective, regenerative organic practices that are both improving productivity and protecting plants from common diseases driven by individual farmers who experiment with their own organic practices, milling, and drying areas ensuring the quality of their crops.
Depending on origin, growing region, and style of preparation, every coffee carries a unique set of physical and flavor characteristics, affected by such factors as longitude and latitude, amount of sun, shade, rainfall, cloud cover, soil content, nitrogen and minerals, and other factors.
As roasters, our job is to recognize and identify for our guests those special flavor characteristics that define a particular coffee, and determine the roasting methodology that will enhance these very special flavors.
Coffee Exchange offers 5 distinct roasts. Each coffee is available in the roast(s) that suits its finest characteristics.
American Roast: Light brown in color with a dry surface, this roast is characterized by a light body and a bright, piquant flavor.
Full City Roast: A little darker, this roast creates a rich, sweet, full-bodied and complex cup.
Vienna Roast: Even darker, this roast brings the ambrosial coffee oils to the surface of the bean and brews a savory, pleasantly bittersweet cup.
French Roast: This roast results in a dark, oily bean with a bold flavor and a heady aroma.
Espresso Roast: As dark as possible in pursuit of a densely flavored cup.